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Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: a comparative study

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Abstract

The aim of this study was to characterize the ultrasonically formulated cinnamon oil nanoemulsions and to evaluate the effect of type of surfactants [tween 80 (synthetic) and soy lecithin (natural)] and their concentration (oil:tween 80−1:1, 1:2, 1:3 and 1:4 and oil:soy lecithin-1:1, 1:1.5 and 1:2) on the physiochemical properties and stability of nanoemulsions. The physical parameters including particle size, poly dispersity index (pdI), zeta potential, viscosity and turbidity were assessed. Surfactant concentration was found to be inversely correlated with the average particle size as well as pdI of the nanoemulsions. With an increase in the level of surfactant, turbidity of the nanoemulsions was observed to be less due to the smaller average particle size of the developed nanoemulsions. The formulated nanoemulsions were stored at 25 ºC and 4 ºC and analyzed for turbidity, pH and phase separation upto 90 days. Results revealed that the type and concentration of the surfactant significantly influenced the particle size and stability of nanoemulsions, the least size being attained with tween 80 @1:4 (22.68 nm) and for soy lecithin@ 1:1.5 (75.61 nm). Emulsions formulated with tween were found to be more viscous in comparison to those prepared with soy lecithin. The storage study revealed that prepared tween 80 and soy lecithin based nanoemulsions (stored at 4 ºC and 25 ºC) remained stable for 3 months without any phase separation.

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Acknowledgements

We are thankful for Department of Food Science and Technology, Punjab Agricultural University for financially supporting our work.

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  1. EMN Lab, PAU, Ludhiana, India

    Gurkirat Kaur

  2. Department of Food Science and Technology, PAU, Ludhiana, Punjab, India

    Prastuty Singh & Savita Sharma

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  1. Gurkirat Kaur
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Kaur, G., Singh, P. & Sharma, S. Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: a comparative study. Food Measure 15, 2386–2398 (2021). https://doi.org/10.1007/s11694-021-00817-w

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